Name: Fluffy Japanese Cheesecake – Light as a Cloud Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Japanese
Ingredients: 250g (9 oz) cream cheese, softened; 50g (3 tbsp) unsalted butter; 100ml (½ cup) whole milk; 60g (½ cup) cake flour, sifted (or substitute with all-purpose flour + cornstarch); 20g (2 tbsp) cornstarch; 1 tsp lemon juice or zest; 1 tsp vanilla extract; 6 large eggs, separated; 100g (½ cup) caster sugar; A pinch of salt; ½ tsp cream of tartar (for better meringue stability)

Jump to Recipe

If there is one dessert you absolutely must try at home, it’s the Fluffy Japanese Cheesecake – Light as a Cloud. Imagine a cheesecake so airy and pillowy that every bite nearly melts on your tongue, with a delicate sweetness, subtle tang, and a hint of vanilla. This delight is the epitome of a showstopper—perfect for celebrations, tea times, or whenever you’re craving something uniquely magical. The simple ingredients come together through careful technique to create a texture unlike any other cake you’ve experienced, with a light golden top and signature jiggly wobble that will mesmerize your guests.

Fluffy Japanese Cheesecake – Light as a Cloud Recipe - Recipe Image

Ingredients You’ll Need

The magic of Fluffy Japanese Cheesecake – Light as a Cloud begins with honest, simple ingredients that work harmoniously to create its dreamy texture and gentle flavor. Each component plays a starring role, from lending creaminess and structure to imparting lift and balance.

Cream cheese (250g/9 oz, softened): For unbeatable richness and silky smoothness, be sure your cream cheese is at room temperature.
Unsalted butter (50g/3 tbsp): Adds a mellow backdrop and helps create that melt-in-the-mouth texture.
Whole milk (100ml/½ cup): Ensures the batter is lush yet fluid, essential for the cake’s signature jiggle.
Cake flour (60g/½ cup, sifted): Provides a tender crumb; or use a mix of all-purpose flour and cornstarch for a close match.
Cornstarch (20g/2 tbsp): Gives extra lightness to the crumb and keeps the interior cloud-like.
Lemon juice or zest (1 tsp): Brightens the flavor and balances the richness of the cheese.
Vanilla extract (1 tsp): Adds comforting, aromatic undertones.
Eggs (6 large, separated): The true secret to height and fluff, providing both structure and lift.
Caster sugar (100g/½ cup): Essential for structure and sweetening, it also stabilizes your meringue.
Salt (a pinch, optional): Enhances all the other flavors for a more balanced slice.
Cream of tartar (½ tsp, optional): Use this for added confidence in getting glossy, stable meringue peaks.

How to Make Fluffy Japanese Cheesecake – Light as a Cloud

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 320°F (160°C). Carefully line the base and sides of an 8-inch springform pan with parchment paper—it’s worth taking your time here to prevent sticking. Then, wrap the base of the pan in a double layer of foil to guard against water leaks during the bain-marie. The water bath will gently bake your Fluffy Japanese Cheesecake – Light as a Cloud, so the texture comes out feather-light.

Step 2: Melt the Creamy Base

In a small saucepan over low heat, combine cream cheese, unsalted butter, and milk. Stir constantly until everything melts into a smooth, silky mixture—take your time and don’t rush the process. Remove from heat and let it cool for about five minutes, then stir in the fresh lemon juice and vanilla extract. These small flavorings are what keep the cake bright and aromatic.

Step 3: Incorporate the Dry Ingredients and Yolks

Next, sift the cake flour and cornstarch directly into your cheese mixture. Gently fold until just combined—no lumps should remain, but don’t overwork it, or you’ll lose that delicate structure. Add the egg yolks, mixing until everything is fully incorporated into a smooth batter base.

Step 4: Whip the Perfect Meringue

In a separate, squeaky clean bowl, start whipping up your six egg whites until foamy using a hand mixer or stand mixer. Add a pinch of cream of tartar if using—it really helps maintain those fluffy peaks. Gradually sprinkle in the caster sugar, and beat until stiff, glossy peaks form. This meringue is your ticket to that legendary height and jiggle for your Fluffy Japanese Cheesecake – Light as a Cloud.

Step 5: Fold and Combine

Now for the part that sets this cheesecake apart—melding the batters. Gently fold your meringue into the cheese batter in three batches. Use light, circular motions with a rubber spatula, being careful not to deflate the air you so carefully whipped in. Pour gently into your prepared pan and smooth the top for an even rise.

Step 6: Bake in a Water Bath

Place your cake-filled springform pan inside a larger roasting tray and pour hot water in until it reaches roughly one inch up the side. Transfer to the preheated oven and bake for 60 to 70 minutes, or until the surface is lightly golden and the cake jiggles gracefully when nudged. This gentle heat is the secret to the cloud-like texture you’ll soon unveil.

Step 7: Cool Gently and Set

When the timer goes off, turn off the oven and prop the door open. Let your cheesecake rest in the residual warmth for around 30 minutes to prevent sudden shrinkage or cracks. Remove from the oven, allow to cool to room temperature, then transfer to the fridge for at least one hour. This final chill ensures every slice holds together in perfect, cloud-soft wedges.

How to Serve Fluffy Japanese Cheesecake – Light as a Cloud

Garnishes

The beauty of Fluffy Japanese Cheesecake – Light as a Cloud lies in its delicate flavors, so a light dusting of powdered sugar or a few curls of white chocolate is usually all you need. For an extra pop, adorn with fresh berries, a dollop of whipped cream, or even a drizzle of tangy berry coulis—each element complements the pure, creamy base and adds a burst of color to your platter.

Side Dishes

This subtle dessert is the perfect companion to a lightly brewed green tea, a classic Earl Grey, or even a modern iced matcha. On the brunch table, pair your cheesecake with fresh fruit salad or a fruit compote—melon, mango, and strawberries shine beside its mellow sweetness.

Creative Ways to Present

For parties or special occasions, try cutting your Fluffy Japanese Cheesecake – Light as a Cloud into small squares and serving on a platter with decorative picks. Layering individual slices with whipped cream and seasonal fruit in parfait glasses also makes for a beautiful deconstructed presentation that lets everyone see that lovely, airy crumb.

Make Ahead and Storage

Storing Leftovers

Fluffy Japanese Cheesecake – Light as a Cloud is best enjoyed fresh, but leftovers keep beautifully. Cover the cake with plastic wrap or transfer to an airtight container, then store in the refrigerator for up to three days. The flavors often meld even more after a night in the fridge.

Freezing

If you need to freeze, wrap individual slices tightly in plastic wrap and place in a freezer-safe container. You can freeze for up to a month without too much change in texture. Defrost overnight in the refrigerator before serving to preserve that soft, cloudlike quality.

Reheating

This cake is best served chilled or at room temperature—no reheating needed. If you do prefer it warm, gently bring slices up to room temperature before serving; avoid using the microwave, which can make the texture rubbery rather than fluffy.

FAQs

Why does my Japanese cheesecake deflate after baking?

A small amount of shrinkage is totally normal, but excessive deflation usually means the meringue was overwhipped or under-mixed. Make sure to fold the meringue in gently and cool the cheesecake gradually for the perfect height.

What’s the best pan to use for Fluffy Japanese Cheesecake – Light as a Cloud?

An 8-inch springform pan is ideal. Lining it with parchment and wrapping the base well in foil will give you clean release and keep water from seeping in during the water bath.

Can I use low-fat ingredients?

For the best flavor and texture, stick with full-fat cream cheese and whole milk. Lower fat options might yield a cheesecake that’s less creamy and not nearly as cloud-like.

How do I know when the cheesecake is done?

The cake should gently jiggle (think: a soft wobble) and the top be lightly golden. If you’re unsure, a skewer inserted into the center should come out mostly clean. Avoid overbaking so you maintain that signature fluffiness.

Is it possible to make this cheesecake gluten free?

Yes! Swap the cake flour for a gluten-free blend or even use a mix of cornstarch and almond flour. You may need to experiment slightly for that perfect light and airy result, but a gluten-free Fluffy Japanese Cheesecake – Light as a Cloud is absolutely achievable.

Final Thoughts

There’s truly nothing like slicing into your own Fluffy Japanese Cheesecake – Light as a Cloud for the first time—the anticipation, the wobble, and that first light-as-air forkful. It’s a recipe that inspires pure joy and a bit of kitchen confidence. Give it a try, share it with loved ones, and bask in the delicious compliments sure to come your way!

Fluffy Japanese Cheesecake – Light as a Cloud Recipe

★★★★★

5.2 from 19 reviews

Author: Ella
Total Time: 1 hour 30 minutes
Yield: 1 8-inch cheesecake 1x
Diet: Vegetarian

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Description

Learn how to make a perfectly fluffy Japanese Cheesecake that’s as light as a cloud with this step-by-step recipe guide.

Instructions

Step 1: Preheat and Prepare – Preheat oven to 320°F (160°C). Line an 8-inch springform pan with parchment paper and wrap the base in foil.
Step 2: Melt the Base – Melt cream cheese, butter, and milk in a saucepan. Stir until smooth, then cool and add lemon juice and vanilla extract.
Step 3: Combine the Dry Ingredients – Sift cake flour and cornstarch, fold into the cheese mixture, then add egg yolks and mix.
Step 4: Beat the Egg Whites – Beat egg whites until foamy, gradually adding sugar to form stiff peaks.
Step 5: Fold and Pour – Gently fold meringue into cheese batter in batches. Pour into pan.
Step 6: Water Bath & Bake – Place pan in a larger tray with hot water and bake for 60–70 minutes until set.
Step 7: Cool Slowly – Allow cake to cool in the oven, then at room temperature before chilling.

Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: Japanese